Green Tomato Chutney
Dips, Snacks & Sides
Makes 2 Jars
Cook Time: 45 Minutes
Difficulty: Easy
Making your own chutney can sound arduous, hard work and time consuming. It can also feel like you need a well stocked cupboard of unusual spices, sugars and vegetables to achieve anything worthwhile - its total nonsense.
Chutney is basically like a sweet and sour kind of jam - doesn’t matter what you put in there. Just cook whatever you have in some sugar and vinegar and away you go! So feel free to sub out whatever’s in this recipe with what you have in your house!
Its also quite simply a case of chopping stuff up and chucking it all in a pan, turning said pan on and cooking it until it becomes ‘chutney-ish’ - so simple!
Green tomatoes have a slightly firmer texture and a slightly more acidic flavour - this makes them ideal to make a chutney!
INGREDIENTS:
500g Green Tomatoes
2 Shallots or 1 Small Onion
2 Garlic Cloves, minced
150g Brown Sugar
150g White Wine/Cider Vinegar
50g Sultanas
1 Tsp Mixed Spice
Pinch of Salt & Pepper
METHOD:
Chop the tomatoes and shallots into 5-10mm chunks
Add to a saucepan with all the other ingredients
Cook on a medium heat, bring to a simmer and cook for 30-45 minutes until everything has softened, reduced and thickened like a chutney
To check if its ready, take a spoon of the chutney and add it to a cold plate or bowl - leave it for 2-3 minutes to cool. Check the consistency - it shouldn’t leach any excess liquid - if it does, simply place back on the stove and cook for a further 5-10 minutes before checking again
Taste the cold sample and adjust the flavours with salt, pepper, sugar and vinegar as you wish.
Its important to taste this cold - whilst its warm, the vinegar will be more volatile and so will appear more vinegary than when it’s cooled.
